BEST Ever Sour Cream Banana Bread Recipe (Video!)
This BEST ever Sour Cream Banana Bread recipe is delicious and moist. It’s truly the best ever recipe, so make a loaf and give it away!
Is there anything better than the smell of homemade bread baking in the oven? Sour Cream Banana Bread at its best? Okay, well maybe. You’ve got to try my Sour Cream Banana Cake Recipe with real banana frosting and toasted walnuts, too, made in the bundt pan. And friends, have you bought my new cookbook? Buy Big Boards for Families today! It’s “editor’s pick” on Amazon this month!
Sour Cream Banana Bread Recipe
For this recipe use sour creaam or Greek yogurt for the moistest texture! And what about the flavor? Not-too-sweet, banana-y, and the best banana coffee cake in the morning with you favorite cup of Jo!
What is the best banana bread recipe?
Use overripe bananas on the counter to bake this classic banana bread recipe, which gives the best “banana” flavor! That, and not over baking the bread, is the best banana bread.
You may also love my popular Zucchini Banana Cake with Maple Frosting–it’s amazing!
Banana Bread Recipe Ingredients
- Butter + sugar + eggs
- Flour + baking soda + salt
- Bananas
- Sour cream (you can substitute with Greek yogurt)
- Vanilla extract
- Walnuts (optional)
The kitchen is quiet as I pull from the oven several loaves of the BEST Sour Cream Banana Bread recipe!
Dinner dishes are done, everyone is scattered, the hum of the oven fan is buzzing in the background, the house smells so lovely.
Now, sitting quietly on my kitchen stool, I discover there are a few thoughts that come to mind when it comes to banana bread. Life has moved toward tender and lovely, as our family has changed and the kids have grown.
How do you make banana bread moist?
- We love to add sour cream.
- Do not overbake the banana bread.
- Use ripe bananans!
Do you have to put banana bread in fridge?
Nope, no need to refrigerate the Banana Bread, but it’s best if you you can keep it in an airtight container in a cool place. We also wrap the bread in plastic wrap, then a layer of foil, and we freeze the bread.
You never know when you’ll need it :)
Feeling the moment, open to what life hands me, feeling my feelings (even the painful ones), sensing the changes ahead in our life, doing new things, meeting new people, opening our lives to new people, sometimes moving on from past relationships—nothing seems to stay the same.
But there is one thing that hasn’t changed over the years.
Banana bread–oh, the comfort it brings–and my “banana bread list.”
BEST and beloved bread in our home over the years, I’d have to say, is banana bread. So much, that I’ve made a Banana Bread Giving List.
How to bake banana bread
I love to make this recipe in my favorite ceramic loaf pan. I slice it warm with this serrated knife and add a hunk of butter.
How to bake banana bread to perfection really depends on the size of your pan. You can bake this recipe in 1 loaf (which will take longer) or smaller loaves (which take less time).
Always check the bread in the middle with a toothpick to see if the loaf is done baking, before removing from the oven.
If the batter sticks to the toothpick, bake a little longer.
Sour Cream Banana Bread
Everyone loves it — perfect for a snack, to give away to a friend, neighbor, or teacher, to send in a care package, whip out of the freezer and serve for out-of-town guests at breakfast.
The banana bread list goes on and on.
Add in sour cream? It’s even moister, more flavorful, and delicious! You can even substitute the sour cream with Greek yogurt.
So moist and sweet, this yummy recipe goes hand in hand with memories of years past. Pulling the same loaves from the oven, little kids underfoot.
Activity and lots of chitter-chatter, chins up against the countertop just waiting for that first bite.
I am a huge fan of my stand mixers or hand mixer for these types of recipes!
More Banana Bread Recipes
- Banana Cookie Bread Recipe {RE}
- Low-Fat Banana Nut Bread {Skinnytaste}
- Whole Wheat Banana Blueberry Bread {RE}
Get the Recipe:
Sour Cream Banana Bread
Ingredients
- ½ cup (1 stick butter) butter, softened
- 1 cup sugar
- 2 eggs, beaten
- 1 ½ cups flour
- 1 tsp. baking soda
- ½ tsp. salt
- 1 cup mashed bananas, about 3
- ½ cup sour cream
- 1 tsp. vanilla
- 1 cup walnuts, chopped (optional)
Equipment
- 9-inch loaf pan (I like this ceramic one from Good Cook)
- Large bowl (These glass bowls are so handy for baking)
- Hand mixer (I like that this Cuisinart mixer has 5 speeds)
Instructions
- Preheat oven to 350 degrees. Grease and flour one 9-inch loaf pan (or 3 small ones). Pan should be 3/4 full of batter.
- In a large bowl, cream the butter with sugar until light and fluffy. Add the eggs and mix well.
- Whisk together the flour, baking soda, and salt; combine with the butter mixture.
- Add the sour cream, bananas, and vanilla; stir well.
- Pour into prepared pans and bake for 50-55 minutes.
- Cool for 10 minutes and then turn the loaf out onto a rack.
Notes
This post has affiliate links. Every purchase from these links supports RE at no extra cost to you. Thank you!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
I’m making this recipe now; got some very ripe bananas begging to jump into the pan!
I don’t think this will help me right now but, I want to make these with cupcake papers and have them as separate “Muffins;” I’m questioning moist batter….17-20 minutes ? Or, will I end up with centers not done?
Hello ~
I didn’t see a reply to the comment of baking in convection oven; I’ve been wondering if I could bake in the one I have; never been brave enough to waste good food. A year ago I picked an oven with both conventional oven and the convection. My just paid for ovens are a complete disappointment to me probably, because the temperature is not accurate on either one. We’ve had people check this twice and I was told to lower the heat by 10 degrees. It’s a constant guessing game for me.
Hello! I don’t have the instructions to bake in a convection oven. Sorry! I have never tried it. Thanks Carole!
I made this today and it was DELICIOUS! It only last about an hour before it was all gone! I’ve never had such moist banana bread, and I love that it wasn’t “too sweet”. Will definitely be making it again – thanks!
This is the best banana bread recipe I’ve tried. It doesn’t rise a lot in our altitude, but it is so moist. I always get compliments on it when I bring it to work.
How could I alter this for high altitude baking? Has anyone tried it yet that could give me some advice? I have made it a lot of times at sea level (this is one of my favorite go to’s) but I just moved to CO.
Visit Mountain Mama Cooks blog … she has great tips for doing this, Carlyn!
What a wonderful banana bread recipe. So moist!
Every time I bake this, and I’ve baked it at least twenty times, I’m amazed at how good it is.
Other banana bread recipes I tried (usually in the cinnamony-allspicey range) weren’t appreciated by my kids, but they just love this. Sour cream and vanilla work together perfectly! I usually add some cream cheese and even a spoonful of coconut flour and it’s so versatile. Thanks!
Does anyone realize that it says 1. Stick of butter & on the side it’s says 1/2 cup that is 2 stick
Hi Nancy! 1 stick of butter is 1/2 cup. :)
This looks awesome – I can’t wait to try baking it!
Just made this delicious banana bread and I’m throwing out my other recipe! Must be the sour cream addition—sooo good! Thank you!
It’s our VERY favorite, too!
Is it all purpose flour
so moist! thank you! will make again for sure <3
Thanks April, our fave, too!